This recipe incorporates authentic Catalonian flavors, thanks to saffron and the smoked pork used in Spanish chorizo. Serve with a tossed green salad.
4 servings (serving size: about 1 1/2 cups mussel mixture and 3/4 cup pasta)
Cook pasta according to package directions, omitting salt and fat. Drain.
While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, sausage, and garlic to pan; sauté 3 minutes. Add the saffron, and sauté 4 minutes or until sausage is browned. Stir in tomatoes; cook 2 minutes. Add wine, black pepper, and broth; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Remove from heat; discard any unopened shells. Stir in parsley. Serve mussel mixture over pasta.